Walnut Crusted Lemon Chicken Piccata

With the colder weather moving in, it’s time to go back to classic comfort food that I grew up with. One of the hardest things to give up when switching to paleo (at least for me) was pasta. Ugh, is there anything better than a big bowl of warm fresh pasta. So I’m always trying to find different ways to mix up my favorites into paleo and whole 30 dishes.

One of my favorites is this Walnut Crusted Lemon Chicken Piccata. Now, let’s face it the little percent of Italian I have in me will always crave the traditional chicken cutlets – but this is such a delicious alternative that I tend to forget about the traditional cutlet.

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Another awesome thing about this recipe, is that it’s quick and easy to make! Although it looks like there are a ton of ingredients in this recipe, most of it go into a food processor for the crust. Just heat up some coconut oil in the pan, coat the chicken, make a quick sauce and your done!

I tend to serve this over zucchini noodles, but every now and then we cheat and have some spaghetti.

Walnut Crusted Lemon Chicken Piccata

Paleo, gluten free and whole 30 – this clean twist on an Italian classic. Serve over pasta or zoodles!

Serves 4

Ingredients

  • 4 medium sized chicken breasts
  • 1 cup walnuts
  • 2 tbsp coconut oil
  • 1 tbsp olive oil
  • 2 cloves garlic, crushed
  • 2 lemons
  • 1 cup chicken broth
  • 2 tbsp chopped fresh parsley
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp cayenne
  • 1 tsp paprika
  • 2 tsp arrowroot starch (optional)
  • 1 tbsp water

Directions

  1. Heat the coconut oil in a large skillet to medium high heat.
  2. Pound chicken breasts, so they are about ½ inch thick.
  3. In a food processor, pulse the walnuts, almond flour, cayenne, paprika, parsley, salt and pepper until it resembles a corse crumbly mixture.  Place inside a shallow bowl.
  4. In another shallow bowl, whisk the egg.
  5. Dip the chicken breasts in the eggs, and then coat with the walnut mixture. Then place in skillet. Repeat for all chicken breasts.
  6. Cook for approximately 2-3 minutes per side. Outside should be golden and crispy, and the inside should be cooked through. Keep an eye on it so it doesn’t burn. Remove to a plate and cover with foil to keep warm. Keep the skillet on medium-low.
  7. Juice one lemon, and slice the other for toppings.
  8. Scrape up any of the brown pit on the skillet. Then add in lemon juice, garlic, chicken broth, and olive oil. Continue to scrape and mix the liquids, the sauce should bubble after 2 minutes. If you want to make it thicker, add in a tsp of tapioca starch and a little water until you reach the consistency you want.
  9. Pour the sauce over the chicken, and serve immediately. Top with fresh chopped parsley and lemon slices.

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